Process of preserving fish.



E Drawing.

ED STATES PATENT OFFICE.

'amxannna DANILEV SKY, or s'r. PETERSBURG, Russia.

4 PROCESS 0F PRESEBVING FISH.

acaae ei.

v Specification of Letters Patent. Application filed Kay 18, 1912. Serial No. 698,3i5.

Patented Dec. 10, 1912.

' specification.

For the consumers of preserved sea and fresh-Water fish it is of the highest importance thatsame shall reach the consumer in a condition most approaching the natural state of the fish. This condition is at prescut attained by freezing the fish, or by keeping it in cold storage. By the first method, however, the fish becomes deterioratedin the event of a thaw, besides which this'method is not available in the Warm seasons of the year, while the second method, namely cold storage, greatly increases the cost of the stored fish. 4

The usual known methods of salting fish by means of dry salt or of a concentrated solution of the same materially change the natural form and properties of the flesh of 'the fish and result in a coarse product, which is even prejudicial to health if consumed habitually.

A comparatively better product is the result of but slightly salting the fish. This product, however, is liable to local deterioration, due to the uneven distribution of the 'salt in theflesh; besides this method, re-

quiring special arrangement for storing a very expensive one.

The present invention has now for its object to provide a cheap process for producing an improved kind of slightly salted fish which is a great deal less saltythan the existing sorts of saltish fi'sh, and which at the same time possesses the natural properties of fresh fish to a very greatextent and retains these properties for a long period. This improved processis carried out as follows:- The fresh fish is gutted and. cleaned or washed, after which, while still quite fresh,

it is placed in a tank containing from 1 to 4 per cent. of diluted hydrochloric acid according to the sort of fish. -Any other mineral acid, for instance sulfuric or phosphors ous acid may be used instead of hydrochloric acid; hydrochloric acid is however preferred to allother acids. The fish is left in the acid li uid for from 10 to 60 minutes, during which time it is slowly stirred in order to "The acid easily penetrates not only beneath the gills, but also under each scale of'the fish. This disinfection is sufficient and com} plete, as the internal tissue of the fish does 1' not usually contain noxious bacteria.

Having treated the fish in the above descr bed manner during the specified time, It 1s then taken out from the tank and as much as possible of the acid liquid-is al -v lowed to drain off, after which the fishj ji splaced into a second tank, containing-$176 aqueous solution of the following ingredients, viz :from 6 to 12 per cent..of com mon salt, NaCl; from 6 to 10 per cent. of an alcoholic infusion of pepper and laurel leaves or other aromatic substances, from 0.5 to 1 per cent. of sodium acetate. The sodium acetate serves to convert the hydro} chloric. acid still remainin'g'on the. into sodium chlorid The slight 'quantity oi' acetic acid which becomes free duringthe said reaction can only improve the tasteof the product. A. I In the solution preparedg as hereinbefore described, the fish can be preserved fora very long period and transported wherever 98 required without the necessity of beingsterilized and kept in hermetically seale vessels. Y c

Having now described my inventidrilwhatv I claim as new and-desire to secure by Let- 35 ters Patent is 1. A process for preservin fish, which consists-in gutting and cleaning the. fresh. fish, steeping the cleaned, gutted fish for a, short time in a germicidal solution of 2.100 mineral acid,and then transierrin the fish'j into a weak solution of common sa t.

2. process for preserving fish) which, consists in gutting and cleaning the fresh 3 fish, steeping the cleaned gutted fish for a short time in a germicidal solution 'of'a' mineral-acid, and. then transferring-the fish into a liquor-com osed of a-Weak solution of common salt with an addition of sodium acetate. v p

3. A- process for preserving fish, which consists in gutting and'clean ng the fresh.

fish, steeping the cleaned gutted fish for a short time in a germicidal solution of a mineral acid, and then transferring the fish into a liquor composed of a Weak solution of common salt with an addition of an alcoholic infusion of an aromatic substance and sodium acetate, this last mentioned substance combining subsequently with the mineral acid remaining on the fish to form acetic acid.

4. A process for preserving fish, which consists in gutting and clean n gihc 'fresh fish, steeping the cleaned fish for a short time in a germicidal solution of hydrochloric acid, and then transferring the fish into a Weak' solution of common salt.

5. A. process for preservin fish, which consists in gutting and cleaning the fresh fish, steeping the cleaned gutted fish for a short time in a germicidal solution of hydroehloric acid, and then transferring the fishinto a liquor composed of a Weak solution of common salt with an addition of fish, steeping the cleaned gutted fish for a short time in a germicidal solution of hydrochloric acid, and then transferring the fish into a liquor composed of a weal: solution of common salt with an-addition of an alcoholic infusion of an aromatic substance and sodium acetate, this last mentioned substance combining subsequently with the hydrochloric acid remaining on the fish to fusion of pepper and an aromatic substance,

and from 0.5 to 1 per cent. of sodium acetate. In testimony whereof I ailix my signature in presence of two witnesses.

ALEXANDER DANILEVSKY. Witnesses:

H. A. Sovmoumn, L. J. VVIsCTMEWI'rZKY. 

